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Raspberry Celebration Cake

August 13, 2016

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Today is the day I turn 61. However did that happen? I don't know, but it has and there is no lamenting it. I am 61. This is the cake I make myself every year for my Birthday. Raspberry Celebration cake.

Every year I say I'm not going to bake myself a cake . . . but then, I beak down and baked one anyway. I have lots of things to celebrate after all.

My Birthday (of course!) for one. I reckon every year after fifty five is a milestone. (Even if the Queen doesn't send me a card.)

And the anniversary of the arrival of a furry little bundle of joy named Mitzie. (Six years today!)

Life is good and so is this cake. A deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers. Sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness. This is one very moreishly scrummy cake.

It won't help my sugar levels, but I reckon one thin slice won't hurt and we will be having a houseful of missionaries over later today to polish off the rest!

This is the cake I always bake for summer birthdays. A light moist sponge, filled with lovely raspberries, butter cream icing and seedless raspberry preserves. Top with a sweet glaze and serve with more raspberries.

For the glaze:
100ml icing sugar sifted (1/3 cup approx.)
water to thin

Also about 4 heaped dessertspoons of seedless raspberry jam

Preheat the oven to 180*C/350*F/Gas mark 4. Butter two 8 inch sandwich cake tins. Line the bottoms with parchment paper. Set aside.

Cream together the butter and sugar until pale and fluffy. Beat in the egg yolks. Sift the flour and baking powder over the creamed mixture and then fold in using a metal spoon. Fold in the ground almonds and exract. Fold only until all traces of the flour have disappeared.

Beat the egg whites until they just hold their shape. Fold them in gently, by thirds, being careful not to overmix and lose the lightness of the whites. Lightly fold in the berries. Divide between the two prepared cake tins and level off carefully.

Bake in the heated oven for 30 to 35 minutes, just until they test done. A toothpick inserted in the centre should come out clean and they should spring back when lightly touched on top.

Remove from the oven. Let cool in the tins for five minutes, then tip out onto wire racks, peel off the baking paper and allow to cool completely.

Make the buttercream by beating together all the ingredients until smooth and creamy.

Place one cake, bottom side up on a cake plate. Spread completely with all the buttercream. Spread the raspberry jam over top of the buttercream and then top with the other cake layer, placing it right side up. Whisk together the icing sugar for the glaze and enough water to make a smooth drizzable mixture. Drizzle decoratively over the top of the cake. Allow to set, then dust with more icng sugar if desired.

23 comments:

Happy birthday 🎂 Marie and as we say here in Egypt ,,may God give you the long age ,, I wish to come every year telling you happy birthday and I wish you all love and all success for my favourite blog Ps.I'm happy to be the first follower to tell you happy birthday 😊Shosho

I know Marie, the time has just flown by! We love our little treasure so much! You know how it feels! You must make this cake! It's gorgeous! Thanks so much for all your Birthday wishes and the lovely card and pressie! You are so sweet! xoxo

Happy Birthday! I am also 61 years young and am loving being "back in the Sixties" so far. When I turned 50 I drove around and cried all day. A few years later I was diagnosed with cancer and realized that HAVING a birthday was no reason to cry. I welcome every one now. Bring on the old!

Happy Birthday, Marie! I just found your blog tonight doing a search for "beans and toast!" ;-) I've found so many different recipes that I now want to try. It is still your birthday here in California. Cheers to you.

Oh! Happy birthday, a day late! I think you should celebrate your birthday for the entire month but that is just me! You are such a great baker and writer, I have always loved your blog. I bet the Queen reads your blog and you just don't know it! :-)

Just saw your post. I hope you had the best birthday ever.I turned 60 back in April.Like you, I don't know how that happened. But, I feel do young on the inside. Your cake looks lovely and delicious. Again, Happy belated Birthday! !! Still crazy about your blog.

Hi Amy, scant means just under! Many thanks for your kind words. If you search And then We All Had Tea Blog, Mitzie on google, and click on images you should come up with a few of our pooch! She's a cutie pie for sure. I hope you love the cake as much as we do! xo

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About Me

Marie Rayner

Canadian ex pat deliciously living and cooking in the UK. I cook and eat every day. I like to take pictures of it and then share it with you!

How I got Here

Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 17 years I have discovered that most of what I had heard was totally and completelywrong!
Here in the UK we have some of the best poultry, meats, fishes, ingredients and produce in the world, and some of the most innovative chefs. I have learned so much about cooking in the past fifteen years, and I've enjoyed trying and experiencing many new things, thankfully most of them wonderfully delicious!
I love English food . . . both the traditional, and the wonderful blend that is modern British Cuisine . . . a delicious mixture of a variety of tastes and cultures.
I hope you'll come along with me as I explore all the wonderful tastes, sights and textures that England has to offer even the most discerning of palates.

Contact Me

If you have any questions or want to work with me, feel free to e-mail me at mariealicejoan@aol.com

Colour me Chuffed

Thank You

TWEET

Did You Know???

Make Your Own Self Raising Flour:You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Make Your Own Baking Powder:You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It's ideal for coeliac sufferers who can't find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe's balance.

Make Your Own Mixed Spice:You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.